So, I’ve got three recipes for everyone. Keep two things in mind, though: 1.) you can replace said rum with any kind of liquor or flavouring and 2.) make sure you roll them in something tasty - nuts, coconut, cocoa powder, whatever you’d like on your sweet sweet balls.
The first recipe is pretty standard. I actually found it off the Prince Edward Island travel website oh so long ago. Who knew that PEI loved balls so much (that’s the last testicles joke, I promise). Anyways, it's a pretty standard recipe, so you'll probably find a variant of this on most websites:
Standard Rum Ball recipe
- 1 cup (250 mL) icing sugar
- 1 cup (250 mL) ground almonds
- 3 oz (90 g) bittersweet chocolate, grated
- 1/3 cup (75 mL) dark rum
- 1 tsp (5 mL) vanilla
- 1/2 cup (125 mL) chocolate sprinkles
Line trays with waxed paper; set aside.
In large bowl, whisk icing sugar, almonds and bittersweet chocolate. Stir in 1/4 cup (50 mL) of the rum and vanilla until solid moist mass; press together. Chill until firm enough to roll, about 15 minutes.
Roll by rounded teaspoonfuls (5 mL) into balls, moistening and wiping hands with damp cloth as needed. Place on prepared trays.
Pour remaining rum into shallow bowl. Pour chocolate shot (the sprinkles) into separate shallow bowl. Roll balls in rum then in chocolate, pressing lightly to adhere. Let dry on tray, 1 hour. Refrigerate until firm. (Make-ahead: Layer between waxed paper in airtight container and refrigerate or freeze for up to 1 month.)
Not my favourite – I try and stay away from recipes with icing sugar when I can. If you don’t mind it, that is a super easy recipe. If you want a ball that is icing sugar free (like me), this (below) is a better one – (I totally forgot where I found it. Probably Martha.)
Rum Balls without icing sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
- 6 ounces semisweet chocolate, finely chopped
- 3 large eggs
- 1/2 cup packed light-brown sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon coarse salt
- 3/4 cup all-purpose flour
- 1/4 cup plus 2 tablespoons dark rum
- Coarse sanding sugar, for rolling
1. Preheat oven to 350. Coat a 12-by-17-inch rimmed baking sheet with cooking spray; set aside. Melt butter and chocolate in a small heatproof bowl set over a pan of simmering water, stirring occasionally. Set aside.
2. Whisk together eggs, brown sugar, vanilla, and salt in a large bowl. Stir in chocolate mixture, then fold in flour. Pour batter into prepared baking sheet. Spread evenly with a rubber spatula. Bake until top is shiny and a cake tester inserted into center comes out with some crumbs attached, about 10 minutes. Let cool completely on a wire rack.
3. Break up brownie into small pieces; transfer to the bowl of an electric mixer fitted with the paddle attachment. With machine on low speed, pour in rum, and mix until crumbs start to come together to form a ball.
4. Shape into 1-inch balls, and roll in sanding sugar to coat. Transfer to a baking sheet; refrigerate, uncovered, until cold, about 2 hours. Serve chilled or at room temperature. Rum balls can be refrigerated in an airtight container up to 1 week. Makes 4 dozen.
Finally, the super easy, super tasty recipe I got from my Rum Ball Guy. Who is, surprisingly, different than my Brandy Ball Guy or my Cheese Ball Guy. This is a recipe that his Mum uses during the Christmas season – it may seem a bit . . . rudimentary, but it works for sure!
Rum Ball Guy's super easy, super tasty recipe
- 750 g. real chocolate chips
- 1 can sweetened condensed milk
- 3 tsp. rum flavouring (or 4 tsp real rum -- and actually, the "flavouring" is more intense)
- Coatings: chocolate sprinkles, icing sugar, crushed walnuts or almonds, coconut, cinnamon
Over medium-low heat, melt choco chips and condensed milk together, stirring constantly, until smooth. Remove from heat. Stir in rum. Chill 2 hrs, then roll into 2.5 cm size balls, and immediately roll into coating.
Best made in quadruple batches.